Ingredients
Scale
- 1 tablespoon sesame oil
- 1 pound ground pork
- 1 tablespoon grated ginger
- 3 garlic cloves, minced
- 1 small onion, diced
- 3 cups green cabbage, shredded
- 1 cup shredded carrots
- 4 cups chicken broth (gluten-free)
- 2 tablespoons gluten-free soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Green onions and sesame seeds, for garnish
Instructions
1. Heat sesame oil in a large pot over medium-high heat.
2. Add ground pork, cook until browned and crumbled. Drain excess fat if needed.
3. Add ginger, garlic, and onion; sauté for 2–3 minutes until fragrant.
4. Stir in cabbage and carrots; cook for another 3–4 minutes to soften slightly.
5. Pour in chicken broth, soy sauce, vinegar, salt, and pepper. Stir to combine.
6. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Taste and adjust seasoning as needed. Serve hot topped with green onions and sesame seeds.
Notes
For a spicier version, add sriracha or red pepper flakes. Swap pork for ground turkey or chicken if preferred. Keeps well refrigerated for 4 days—great for meal prep.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg